Chomp And Cheers: Corn & Prawn Tango

Ingredients: 2 cups – Basmati Rice; 1 cup – frozen American Sweet Corn; 450 gms – Medium-sized Prawns without shell; 2 – Medium Onions, thinly sliced; 2 Tsp – Ginger-garlic paste; ½ Tsp. each of masala powders – coriander, cumin, black pepper corn, red chilli, garam-masala; pinch of Turmeric; 4 – Cloves; 2 inch – Cinnamon; oil – ; Salt to taste; 2 Tsp. – Oil; 2 Tsp. – Butter; – 2 tsp; coriander leaves for

Method: Soak basmati rice for 20 minutes in water. Drain water completely and then cook with 2 cups of water. Spread it on a plate to cool. Wash the prawns, drain water and sprinkle salt and pepper and marinate for 10 minutes. In a pan heat butter and gently saute the prawns till cooked and keep aside. In another pan, heat oil. Add cinnamon and cloves, saute for 15-20 seconds. Add thinly sliced onions and fry till golden brown. Add ginger-garlic paste, turmeric powder and masalas and cook on low flame for 3-5 minutes. Add sweet corn and cook for 3 minutes. Now add in the cooled rice and mix well. Next add the fried prawns and salt and mix gently. Garnish with coriander leaves and serve hot.

Latest posts by PT Reporter (see all)

Leave a Reply